Chocolate Panna Cotta
This Chocolate Panna Cotta is super simple, gluten free, and fun to eat.
I’m totally part Italian. Have I told you that before? I think I have. Anyway, I never really had a lot of Italian meals in my home because my Dad didn’t ever cook. My Dad’s grandparents are from Italy, so I’m like 1/8 Italian amongst a lot of other things, but it’s still fun to create some dishes that come from my heritage. This Chocolate Panna Cotta is super simple, gluten free, and fun to eat. My son kept commenting on how cool it was that it jiggles. Haha! Also, you can see from my pictures that my fine mesh strainer must not have been fine enough for the chocolate, since there is a darker layer on the bottom (which is the top when it’s refrigerating in a mold), but it made for a fudgy layer, so it’s all good.
This kind of dessert is great after a heavy meal because it’s light in texture, yet creamy and satisfying. And since it’s made with dark chocolate, it’s not overly sweet. And I knew when I decided to make panna cotta, it had to be chocolate because, well, who doesn’t love chocolate?!
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I also love that these desserts are in individual servings, because then I can savor my little round chocolate panna cotta all to myself! Enjoy!
Chocolate Panna Cotta
Ingredients
- 1 ¼ cups (296 ml) heavy cream
- ½ cup (118 ml) 2% milk
- ½ cup (100 g) granulated sugar
- 4 oz (113 g) high quality dark chocolate baking bar, broken into squares or roughly chopped
- ½ tsp vanilla extract
- 0.25 oz (7 g) Knox unflavored gelatin, (1 packet)
- ¼ cup (59 ml) cold water
Instructions
- Sprinkle the gelatin over ¼ cup cold water; allow to gel up for about 10 minutes.
- Put the cream, milk, and sugar in a pot. Cook on medium-low heat, stirring constantly, until the mixture boils. Remove from heat and add the chocolate and vanilla extract. Mix until melted.
- Add gelatin and mix until dissolved.
- Strain the mixture into individual molds or ramekins with a fine mesh strainer. Cover with plastic wrap touching the surface of the panna cotta so it doesn’t create a nasty film.
- Immediately refrigerate for 4 hours to overnight. Un-mold and decorate with cocoa powder and raspberries for a touch of color.
Notes
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These looks and sounds so implausible! Photography looks getting mouth watering !!Thank you!!
Looks delicious! Would unsweetened chocolate work as well?
Sure! You may need to adjust the sugar to your personal taste.
That looks amazing Amber! So creamy and perfect! 🙂
These look incredible! My dad’s from Italy and he never cooked for us either! I feel like it’s my mission in life to learn how to cook authentic Italian food 🙂
These are gorgeous, Amber!
That’s so awesome you are part Italian! My husband served his mission in Italy and we love all things Italian! Panna Cotta is one of his favorite desserts. We’ll have to try this chocolate version sometime! And btw I think that dark chocolate layer on the bottom is pretty!
My Dad served his mission in Italy as well! So cool! Thanks for your comments about the bottom layer, it is pretty, but feels like a big fat screw up, lol. 😉
Wow that is absolutely beautiful. I’ll never forget the first time I had panna cotta was in Italy and it was just sooo absolutely delicious. Yours sounds spectacular 🙂
Happy Blogging!
Happy Valley Chow
Oh, I want to go to Italy so bad! That sounds incredible!